Muncie Times, Muncie, Delaware County, 23 December 2004 — Page 26

Page 26 • The Muncie Times • December 23, 2004

RECIPES

Corn Bread 2 cups buttermilk 2 teaspoons sugar 2 eggs 1 teaspoons salt 1 teaspoon baking soda 1 tablespoon melted butter 2 cups yellow com meal Drop of vanilla extract Beat together the buttermilk, eggs, and baking soda. Beat in the com meal, sugar, salt, melted butter, and vanilla. Pour into a buttered baking pan and bake at 450° for about 20 minutes. Cut in squares and serve piping hot with butter. Rhubarb Pie 3 cups rhubarb cut up 2 egg yolks 1 cup sugar 1 teaspoon butter 1 tablespoon cornstarch Pastry for double-crust 1/3 cup cold water 9" pie Mix the rhubarb with sugar and half the water. Dissolve cornstarch in remaining water. Add to the rhubarb mixture along with egg yolks and mix well. Line a 9 "pie plate with crust and fill with rhubarb mixture. Do not butter Top with the second crust, seal the edges, and prick the top with a fork. Bake at 450 ° until rhubarb is cooked. Southern Fried Fruit Pies 2 cups flour, sifted Ice water 1/2 teaspoon salt Desired fruit filling 1 teaspoon baking Powdered sugar (optional) 1/2 cup lard or vegetable Fat for frying Shortening Combine flour salt and baking soda and sift together into mixing bowl. With pastry blender, fork, two knives or fingertips, cut in the lard. Sprinkle ice water over the flour mixture by tablespoonfuls, mixing lightly, until enough has

been added so that the dough can be shaped into a ball. (Handle the pastry as little as possible). Wrap the ball in waxed paper and chill. Roll out and cut into rounds with cookie cutter. Place about 2 or 3 tablespoonfuls (depending on size of rounds) of fruit filling in the center of each round. Wet the edges with cold water, fold over, and press with a fork to seal. Fry in deep hot fat until golden brown all over. Drain on absorbent paper. Dust with powdered sugar if desired. Serve hot or cold. *Fruit Filling: Cook the fruit of your choice (such as apples, apricots, peaches) until thick. Add sugar and spices (such as nutmeg, cinnamon, allspice, etc) to taste. Canned fruit (such as blueberries, sliced peaches, apricots) may also be used. Sweeten to taste and sprinkle with 2 or 3 tablespoons of minute tapioca to absorb juice. Hopping John 1 cup black-eyed peas 1 onion, chopped 1 ham knuckle, or 1/4 pound salt pork, diced 1 cup uncooked rice 1 tablespoon butter 1 green pepper, seeded And chopped Pinch of cayenne pepper Salt and pepper Soak the peas overnight in water to cover. If using ham knuckle, place in pot with onion, green pepper, and water to cover. Slimmer for 2 hours. (Salt pork need not be "precooked") Add the peas, drained, and simmer until they are tender. Stream the rice separately until it is dry and "flaky." When the peas are done and the water has cooked very low and steamed rice, butter, cayenne, and salt and pepper to taste. Cook over very low heat until all the liquid is

absorbed. Serves 4 to 6. Red Rice 1/4 pound sliced bacon 2 cups canned tomatoes 1 onion, chopped 1 stalk celery, diced 2 cups raw rice, washed several times and drained Salt and pepper to taste 1/8 teaspoon Tabasco In large, heavy frying pan, fry bacon until crisp. Remove bacon and set aside. Cook the onion in the bacon drippings until tender. Stir in the rice. Then add tomatoes, celery, crumbled bacon, and seasonings. Cook for about 10 minutes. Turn into a casserole and cover tightly. Bake in 350° oven for about 1 hour, stirring occasionally. Serves 6 to 8. Candied Sweet Potatoes 6 medium sized sweet potatoes, cooked, peeled, and sliced 2/3 cup brown sugar, packed 1/3 cup butter 1/2 teaspoon salt 1/3 cup water In a heavy frying pan or skillet, heat together the butter and brown sugar until melted and blended. Add the sliced sweet potatoes and turn until coated in the syrup and brown. Add salt and water, cover, and prefer, place in 350° oven and bake for about 30 minutes, basting occasionally. Fried Sweets Boil sweet potatoes for about 10 minutes. Peel and cut into strips or very thin slices. Fry in deep hot fat until crisp. Drain on absorbent paper and sprinkle with sugar. Serve at once. Idrnip Greens M N Corn Dumplings Dumplings: 1 cup com meal 1/4 cup very chopped onion

1 cup boiling water 2 teaspoons baking powder 1 teaspoon salt 1/2 cup sour milk 1/2 cup flour 1/4 teaspoon baking soda 1 egg, beaten Prepare dumplings while turnip greens are cooking. Slowly stir com meal and salt into boiling water. Cook and stir for 2 minutes, remove from heat and let cool. Sift together the flour and baking powder. Dissolve baking soda in sour milk. Alternately add flour and milk to corn meal. Then add the egg and beat mixture for 1 minute. Drop by spoonfuls on top of greens. Cover and cook for about 15 to 20 minutes. To serve, remove dumplings with slotted spoon to deep serving platter. Drain the greens and arrange on another serving platter. Pour the "pot likker" (the liquid in which greens were cooked) over the dumplings. Wilted Greens 2 quarts greens 1/2 cup vinegar 1/4 cup bacon fat or other meat drippings Salt and pepper Melt the bacon fat in a heavy saucepan. Stir in the vinegar. When it is hot, add the greens, cover and cook until they are wilted. Season to taste with salt and pepper and serve hot. Pickled Pig Feet 8 pig’s feet 1 teaspoon whole cloves 1 onion sliced 1 teaspoon dry mustard 1 carrot, sliced 1 teaspoon celery seed 1 bay leaf 1/2 teaspoon salt Sprig of parsley 3 or 4 peppercorns Vinegar Clean the pig’s feet thoroughly. Leave whole or

have them split. Place in pan and cover with cold water and vinegar, allowing 1 cup of vinegar for each 3 cups of water. Add the remaining ingredients. Bring to a boil. Then cover and simmer gently until pig’s feet are tender. Serves 8.

Pork Chops & Sweet Potatoes Dredge pork chops in flour that has been seasoned with salt and pepper. Brown on both sided in a little hot fat, then remove from pan. Stir 1 tablespoon flour into the fat, cook until lightly browned. Return chops to pan and water to cover. Please a layer of peeled sliced sweet potatoes on top of the chops and sprinkle with brown sugar. Cover tightly and bake at 350° until chops and potatoes are done. Pig Tails ‘N Beans 1 1/2 pounds pig tails cut in small pieces 1 clove garlic 2 teaspoons salt 1 pound dried butter or lima beans 2 red pepper pods 1 teaspoon brown sugar Boling water 1/2 teaspoon dry mustard 1 onion, sliced Dash of Worcestershire sauce 1 green pepper, sliced Wash and pick over the beans. Place in pot and add boiling water to cover. Cook for 2 minutes. Remove from heat and let soak for 1 hour or more. Place pig tails in another pot and cover with boiling water. Boil for 30 minutes. Add onion, green pepper, garlic, pepper pods, seasonings, and the drained soak beans. Simmer until tender, adding more hot water during cooking if necessary. Serves 6.